EASY CHICKEN AND CHEESE ENCHILADAS RECIPES
EASY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT
This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 1394mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 34g protein.
EASY CREAMY CHICKEN ENCHILADAS RECIPE - BETTYCROC…
This enchilada dish is sure to be a new family favorite. It’s simple to put together and perfect for leftovers — if you’re lucky enough to have any!
Provided by Betty Crocker Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 590 , CarbohydrateContent 33 g, CholesterolContent 155 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 19 g, ServingSize 2 Enchiladas, SodiumContent 1650 mg, SugarContent 2 g, TransFatContent 2 g
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What I love most about this recipe, besides that it’s ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It’s always a winner with my family. —P Richards, Jupiter, Florida
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This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste. —Kristi Black, Harrison Township, Michigan
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Reviews 4.6
Total Time 45 minutes
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Cuisine North America, Mexican
Calories 468 calories per serving
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
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What I love most about this recipe, besides that it’s ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It’s always a winner with my family. —P Richards, Jupiter, Florida
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